Today’s tiny bite-size cookies are another find from Simply Homemade Food Gifts. AND once again I’ve taken the ball and run with it. The recipe suggests serving them plain – and as such they are yummy. BUT dipped in white chocolate – ooh la la! Or in this case, FAA LA LA! Yields 160 tiny cookies.
SODIUM CONTENT: scant trace per cookie
1 1/4 c. all-purpose flour
3 T. sugar
1/2 c. (1 stick) unsalted butter
2 T. colored sprinkles
3 oz. white chocolate, melted (optional)
Preheat oven to 325 degrees. Get out a baking sheet and set aside.
In a medium mixing bowl, stir together the flour and sugar. Using a pastry blender (or your fingertips), cut in butter until mixture resembles fine crumbs and starts to cling. Stir in sprinkles. Form mixture into a tight ball and continue to squeeze and knead until smooth.
Roll or pat dough onto the ungreased baking sheet to form an 8 x 5-inch rectangle. Cut dough into 1/2-inch squares. Separate the squares on the cookie sheet.
Place baking sheet on middle rack in oven and bake 12 minutes, or until bottoms just begin to brown. Remove pan from oven. Transfer cookies to a wire rack covered in wax paper to cool. Dip or drizzle with melted white chocolate, if desired.
Store in an airtight container for up to 3 days, or in the freezer for up to 3 months.
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